Ginger-Maple Glazed Pork Chop and Basmati Rice Pilaf (Entrée)
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Ingredients
  1. PORK CHOP
  2. 1 8oz. Pork chop center-cut
  3. ½ cup maple syrup
  4. ½ cup chipotle sauce
  5. 3”x3” fresh ginger, minced
  6. 1 clove fresh garlic, minced
  7. 1 sprig fresh Thyme
  8. 2 tablespoons olive oil
  9. A pinch of salt
  10. A pinch of ground black pepper
  11. BASMATI RICE PILAF
  12. 2 cups Basmati Rice
  13. ½ cup of lentils
  14. 4 cups of vegetable stock
  15. 2 Tablespoons olive oil
  16. 2 cloves minced garlic
  17. 1 medium size yellow onion, sliced into thick strips
  18. Butter
  19. Salt
  20. Pepper
  21. Curry Powder
  22. STIR FRIED VEGETABLES
  23. Shiitake mushroom
  24. Zucchini
  25. Broccoli
  26. 2 tablespoons olive oil
  27. Ponsu sauce (Blend of Soy sauce, vinegar, lemon at Asian markets)
Instructions
  1. PORK CHOP
  2. Rinse pork chop and pat dry. In a medium bowl, place the pork chop and pour maple syrup and chipotle sauce. Add ginger, garlic, thyme, salt and pepper. Mix well. Wrap tightly and marinate for 6 hours or overnight for better result.
  3. 2. Pre-heat oven to 350 degrees.
  4. 3. Heat the char-grill, brush olive oil or spray with pam. Place the pork chop into the hot char-grill and mark it with grill lines on both sides, approximately 2 minutes for each side. Place the marked pork chop into a skillet and pour the remaining marinating sauce. Cook the pork chop into the oven for 12 minutes.
  5. BASMATI RICE PILAF
  6. Heat the skillet to medium-high heat. Pour the olive oil. Saute the garlic until brown (but not burned). Add the onions and cook until translucent. Add the curry powder, salt and pepper and cook for another 3 minutes.
  7. Meanwhile, add a cup of boiling water to the lentils. Set aside.
  8. Add the rice to the onion mix in the skillet and cook for 3 minutes. Drain the lentils and add into the rice.
  9. Transfer the rice mixture into a medium size Pyrex. Pour the vegetable stock (water if stock is not available) into the rice. Cover tightly with aluminum foil and place in the pre-heated oven. Cook for 25 minutes.
  10. Pull out from the oven and fold in the butter before serving.
  11. STIR FRIED VEGETABLES
  12. Rinse all vegetables and cut into strips.
  13. Heat a medium size wok/skillet. Saute all the vegetables. Add a dash of salt and stir in the Ponsu sauce just before turning off the heat.
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